Gluten Free Carrot Cake Donuts
These easy and healthy baked carrot cake donuts are topped with a quick cream cheese frosting! This recipe is perfect for dessert or an easy sweet snack! Made with a mix of almond flour and coconut flour, and a dairy free cream cheese, they’re dairy free and gluten free too!
Ingredients
- 1 ¼ cup blanched almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground ginger
- 2 eggs, at room temperature
- 1/3 cup coconut oil, melted, and cooled
- 1/3 cup maple syrup
- 2 teaspoons vanilla
- ½ cup carrots, grated
- 1/3 cup walnut, finely chopped
Instructions
- Preheat the oven to 350 degrees F. Spray donut pan with cooking spray.
- In a medium bowl, mix the dry ingredients (almond flour through nutmeg). Set aside.
- In a large bowl, whisk together eggs, coconut oil, honey, and vanilla.
- Fold the dry ingredients into the wet ingredients until just combined. Then gently fold in grated carrots and walnuts.
- Place batter into a large ziplock bag (or piping bag). Trim off one of the corners and pipe batter into the donut tins.
- Bake in the oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Let donuts cool for 5 minutes in the pan and then remove to a wire rack to let the donuts cool completely. (Don’t frost until completely cool or frosting will slide right off!)
- For the cream cheese frosting: Using an electric mixer, mix frosting ingredients until thoroughly combined. If too thick add more almond milk, until you reach desired consistency.
- Spread frosting evenly over donuts.